Sausage Savoir-Fare
Creamy Wine-Infused Rice with Veggies and Soy Glaze
45 minutes
Serves 4
DinnerShellfish-free
Herb's take
This dish takes the humble sausage and rice combo on a European-Asian mini-vacation, blending silky wine cream sauce with a splash of soy and plenty of veggies. You'll pick up a creamy risotto-ish technique, minus the endless stirring.
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large saucepan or high-sided skillet over medium heat. Add sliced sausage and cook until browned on both sides, about 5 minutes. Remove sausage to a plate.
- 02Add rice to the same pan and sauté for 2 minutes until lightly toasted, stirring often.
- 03Pour in white wine; stir and scrape up any browned bits from the pan. Let wine simmer until mostly evaporated, about 2 minutes.
- 04Add water, garlic powder, onion powder, salt, and black pepper. Stir well. Bring to a low simmer, then reduce heat to low and cover.
- 05Cook rice for 12 minutes, then stir in the frozen vegetable mix and browned sausage. Re-cover and cook for another 8-10 minutes until rice is tender and liquid is mostly absorbed.
- 06Uncover and stir in cooking cream and soy sauce. Cook for 3-4 minutes, stirring, until everything is creamy and glossy.
- 07Taste and adjust seasoning if needed. Let rest off heat, covered, for 5 minutes before serving.
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